Stevia-containing beverage

ABSTRACT

Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

TECHNICAL FIELD

Embodiments of the present invention relate to stevia-containingbeverages.

BACKGROUND ART

Stevia extracts are widely used as sweeteners and it is known thatglycosides of terpenoids such as stevioside and Rebaudioside A functionas sweet components. Recently, there has been progress in the analysisof sweet components contained in the stevia extract and studies onvarious steviol glycosides contained in the stevia extract have beenconducted. For example, Patent Literature 1 proposes a technique forproducing specific steviol glycosides (RebX).

Physiological effects of polyphenols have recently attracted attentiondue to the increase in health consciousness and the demand forpolyphenol-rich beverages has increased too. For example, catechincompound(s), a type of polyphenols, are known to have a suppressioneffect on an increase in cholesterol and there are needs for beveragescontaining catechin compound(s). However, catechin compound(s) have acharacteristic bitter taste and astringency and therefore methods forreducing the bitter taste and astringency have been proposed to makesuch beverages more drinkable. For example, Patent Literature 2discloses that astringency characteristic of catechin compound(s) can besuppressed by adjusting the glutamic acid concentration in beveragescontaining catechin compound(s) to a certain range.

CITATION LIST Patent Literature

Patent Literature 1: National Publication of International PatentApplication No. 2015-502404

Patent Literature 2: Japanese Patent Laid-Open No. 2006-042728

SUMMARY Technical Problem

Use of a stevia extract, in particular a steviol glycoside, in abeverage may result in a certain undesirable aftertaste.

Objects of one embodiment of the present invention is to providebeverages having an improvement in continuity of aftertaste caused byparticular steviol glycosides, specifically Rebaudioside D (RebD) andRebaudioside M (RebM) and methods of production thereof.

Solution to Problem

One aspect of the present invention provides a beverage comprisingcatechin compound(s) and RebD and/or RebM, wherein a content (A) of thecatechin compound(s) is 1 to 166 ppm, a total content (B) of the RebDand/or RebM is 20 to 500 ppm, and B/A is 2.9 or more, but embodiments ofthe present invention are not limited thereto.

Advantageous Effects of Invention

According to the present invention, beverages having an improvement incontinuity of aftertaste caused by Rebaudioside D (RebD) and/orRebaudioside M (RebM) are provided.

DESCRIPTION OF EMBODIMENTS

Beverage

Embodiments of the present invention are beverages comprising catechincompound(s) and RebD and/or RebM, wherein a content (A) of catechincompound(s) is within a certain range, a total content (B) of the RebDand/or RebM is within a certain range and the ratio of B/A is 2.9 ormore.

Rebaudiosides (hereinafter, referred as “Rebs”) are known as sweetcomponents contained in stevia extracts. The stevia extracts areextracts obtained by extraction and/or purification from stevia dryleaves. Stevia is a perennial plant in Asteraceae that is native toParaguay in South America and its scientific name is Stevia RebaudianaBertoni. Because stevia contains components having about 300 times ormore the sweetness of sugar, it is grown for extraction and use of thesesweet components as a natural sweetener. Known Rebs include RebA, RebB,RebC, RebD, and RebE. Furthermore, the presence of various glycosidessuch as RebM described in National Publication of International PatentApplication No. 2012-504552 has been recently reported. Embodiments ofthe present invention involve particularly RebM and RebD as steviaextracts. RebD and RebM may be obtained on the market or synthesized byan organic chemical method. Moreover, RebD and RebM may be separated andpurified from a stevia extract as a starting raw material. For example,RebD can be purified according to the method described in U.S. Pat. No.8,414,949 and RebM can be purified according to the method described in“Foods 2014, 3 (1), 162-175; doi: 10.3390/foods3010162”.

Methods for quantifying RebD and RebM contained in beverages are notparticularly limited and known methods may be used, but, for example,they can be analyzed with a high performance liquid chromatograph (HPLC)under the conditions described in National Publication of InternationalPatent Application No. 2012-504552. RebD and RebM are analyzed herein bythe method, unless otherwise described.

Beverages of embodiments of the present invention may contain one orboth of RebD and RebM and the total content of RebD and/or RebM relativeto the weight of the beverage is 20 to 500 ppm (approximately 0.002 to0.05% by weight), preferably 30 to 400 ppm, more preferably, 40 to 350ppm, and further more preferably 50 to 320 ppm. In another embodiment,the total content of RebD and/or RebM in beverages according to thepresent invention may be 60 to 330 ppm or 180 to 330 ppm relative to theweight of the beverage. The “total content of RebD and/or RebM” as usedherein means the total content of RebD and RebM when the beveragecontains both RebD and RebM, the content of RebD when the beveragecontains only RebD, and the content of RebM when the beverage containsonly RebM.

In one embodiment, when a beverage according to the present inventioncontains only one of RebD and RebM, the content of RebD or RebM in thebeverage according to the present invention is preferably 20 to 500 ppm(approximately 0.002 to 0.05% by weight), preferably 30 to 400 ppm, morepreferably 40 to 350 ppm, and further more preferably 50 to 320 ppmrelative to the weight of the beverage. Furthermore, in anotherembodiment, the content of RebD or RebM in a beverage according to thepresent invention may be 60 to 330 ppm or 180 to 330 ppm relative to theweight of the beverage.

Catechin compound(s) are a type of polyphenols and known to have acharacteristic bitter taste and astringency. In the present invention,an undesirable aftertaste caused by RebD and RebM is suppressed byblending a certain amount of catechin compound(s).

In an embodiment of the invention, the content of catechin compound(s)relative to the weight of the beverage is 1 to 166 ppm (approximately0.0001 to 0.0166% by weight), preferably 5 to 130 ppm, more preferably10 to 110 ppm, 20 to 100 ppm, and further more preferably 20 to 90 ppmand may be 30 to 70 ppm. Unless otherwise specified, “ppm”, as usedherein, means weight/weight (w/w) ppm.

As used herein, the “catechin compound(s)” refers to a generic name ofcatechin, epicatechin, gallocatechin, epigallocatechin, catechingallate, epicatechin gallate, gallocatechin gallate, andepigallocatechin gallate. Accordingly, in embodiments of the presentinvention, catechin compound(s) may comprise one or more selected fromthe group consisting of catechin, epicatechin, gallocatechin,epigallocatechin, catechin gallate, epicatechin gallate, gallocatechingallate, and epigallocatechin gallate. Stating for confirmation, thecontent of catechin compound(s) mentioned above means the sum of thecontents of the aforementioned 8 compounds.

Moreover, in embodiments of the present invention, the percentage of thetotal amount of gallocatechin gallate and epigallocatechin gallaterelative to the content of catechin compound(s) is preferably 30% ormore, more preferably 35% or more, and further more preferably 40% ormore.

In embodiments of the present invention, the origin of the catechincompound(s) is not particularly limited. For example, it may be thosederived from a natural product, those obtained on the market, or thosesynthesized by an organic chemical method, but it is preferably catechincompound(s) derived from a natural product in view of a recent increasein nature orientation. Examples of natural products include, but are notlimited to, tea (green tea, white tea, black tea, oolong tea, mate, andthe like), chocolate, cocoa, red wine, fruits (grapes, berries, apples),and the like. In embodiments of the present invention, the catechincompound(s) are preferably those derived from an extract of tea(Camellia sinensis) and more preferably those derived from a green teaextract or a black tea extract.

In embodiments of the present invention, it is possible to sufficientlyexhibit the sweetness of RebD and RebM while suppressing the undesirableaftertaste caused by RebD and RebM by adjusting the content of catechincompound(s) and the total content of RebD and/or RebM within theaforementioned ranges. As used herein, the undesirable aftertaste causedby RebD and RebM means a sweet taste of RebD and RebM that is anundesirable continuity of sweetness.

Furthermore, in embodiments of the present invention, a weight ratio ofa total content (B) of RebD and/or RebM relative to a content (A) ofcatechin compound(s) (B/A) is 2.9 or more, preferably 3.0 or more, morepreferably 3.1 or more, further more preferably 4.0 or more, andparticularly preferably 5.0 or more. If A and B meet the conditions,then it is possible to sufficiently exhibit a preferable sweetness as asugar-containing beverage while suppressing an undesirable aftertastecaused by RebD and RebM. Moreover, in embodiments of the presentinvention, the weight ratio of the total content (B) of RebD and/or RebMrelative to the content (A) of catechin compound(s) (B/A) is preferably20 or less, more preferably 15 or less, and further more preferably 9.0or less. Typically, the range of the weight ratio of the total content(B) of RebD and/or RebM relative to the content (A) of catechincompound(s) in beverages of embodiments of the present invention (B/A)is preferably 2.9 to 20, 2.9 to 15, 2.9 to 9.0 and more preferably 3.0to 9.0.

Furthermore, in embodiments of the present invention, a ratio of thecontent of RebD relative to the content of catechin compound(s)([content of RebD]/[content of catechin compound(s)]) is 2.9 or more,preferably 3.0 or more, more preferably 3.1 or more, further morepreferably 4.0 or more, and particularly preferably 5.0 or more.Moreover, in embodiments of the present invention, the ratio of thecontent of RebD relative to the content of catechin compound(s)([content of RebD]/[content of catechin compound(s)]) is preferably 20or less, more preferably 15 or less, and further more preferably 9.0 orless. Typically, in embodiments of the present invention, the range ofthe ratio of the content of RebD relative to the content of catechincompound(s) ([content of RebD]/[content of catechin compound(s)]) ispreferably 2.9 to 20, 2.9 to 15, 2.9 to 9.0 and more preferably 3.0 to9.0.

Moreover, in one embodiment of the present invention, a ratio of thecontent of RebM relative to the content of catechin compound(s)([content of RebM]/[content of catechin compound(s)]) is 2.9 or more,preferably 3.0 or more, more preferably 3.1 or more, further morepreferably 4.0 or more, and particularly preferably 5.0 or more.Moreover, in one embodiment of the present invention, the ratio of thecontent of RebM relative to the content of catechin compound(s)([content of RebM]/[content of catechin compound(s)]) is preferably 20or less, more preferably 15 or less, and further more preferably 9.0 orless. Typically, in one embodiment of the present invention, the rangeof the ratio of the content of RebM relative to the content of catechincompound(s) ([content of RebM]/[content of catechin compound(s)]) ispreferably 2.9 to 20, 2.9 to 15, 2.9 to 9.0 and more preferably 3.0 to9.0.

Beverages of embodiments of the present invention may contain, asneeded, additives usually contained in beverages, for example,antioxidants, emulsifiers, nutrient supplements (vitamins, calcium,minerals, amino acids), flavors, pigments, preservatives, flavoringagents, extracts, pH regulators, quality stabilizer, fruit juice, fruitjuice puree, and the like. These additives may be blended singly in thebeverages or a plurality of these components may be blended incombination in the beverages.

Embodiments of the present invention are not particularly limited, butexamples include refreshing beverages, non-alcoholic beverages,alcoholic beverages, and the like. The beverages may be beveragescontaining no carbonic acid gas or may be beverages containing carbonicacid gas. Examples of the beverages containing no carbonic acid gasinclude, but are not limited to, tea beverages such as green tea, oolongtea, black tea, barley tea, mate, and the like, coffee, fruit juicebeverages, milk beverages, sports drinks, and the like. Examples of thebeverages containing carbonic acid gas include, but are not limited to,cola, diet cola, ginger ale, soda pop, and carbonated water providedwith a fruit juice flavor. In particular, from a point of view tomaintain the tea-like preferable flavor, embodiments of the presentinvention are preferably tea beverages such as green tea, oolong tea,black tea, barley tea, mate, and the like.

In beverages of embodiments of the present invention, calories arepreferably 20 kcal/100 ml or less and more preferably 10 kcal/100 ml orless or 5 kcal/100 ml or less. Since RebD and RebM contained in steviaextracts are low-calorie, they are particularly suitable in producinglow-calorie or non-calorie beverages.

Beverages of embodiments of the present invention may be provided incontainers, as needed. The form of the containers is not limited at alland the beverages may be filled into containers such as glass bottles,cans, barrels, or PET bottles and provided as beverages in containers.Moreover, the method of filling the beverages into containers is notparticularly limited.

Beverages according to one embodiment of the present invention may beproduced in an appropriate manner. In one embodiment of the invention, abeverage according to the present invention may be produced by a methodcomprising the step of blending RebD and/or RebM with catechincompound(s) such that a content (A) of the catechin compound(s) in thebeverage is 1 to 166 ppm, a total content (B) of the RebD and/or RebM inthe beverage is 20 to 500 ppm, and B/A is 2.9 or more.

The method of blending the catechin compound(s) is not particularlylimited and, for example, the catechin compound(s) themselves may beblended or a raw material containing the catechin compound(s) may beblended. Moreover, the method of blending RebD and/or RebM is notparticularly limited as well and the RebD and/or RebM itself may beblended or a raw material containing the RebD and/or RebM may beblended. The type and the preferred range of the content of the catechincompound(s), the preferred range of the total content of RebD and/orRebM, and the like are as described above for the beverages.

A beverage according to one embodiment of the present invention maycomprise a step of blending an additive or the like usually blended intobeverages and/or a step of filling the beverage into a container. Typesof the additive and the container are as described above as forbeverages and filling of the container may be done by using a knownmethod.

Beverages according to one embodiment of the present invention canexhibit a preferable sweetness as a sugar-containing beverage whilesuppressing an undesirable continuity of sweetness caused by RebD andRebM. In one embodiment of the invention, the aforementioned method ofproduction may be contemplated as a method for suppressing anundesirable continuity of sweetness caused by RebD and RebM whileexhibiting sweetness suitable for a beverage.

EXPERIMENTAL EXAMPLES

Hereinafter, embodiments of the present invention are describedreferring to specific examples, but embodiments of the present inventionare not limited thereto. Herein, unless otherwise stated specifically, %and parts are by weight and the stated numerical ranges include theendpoints.

(Production and Evaluation of Beverage)

Beverages in containers were prepared in the formulations set forth inthe following tables and sensuality evaluation for flavors of thebeverages was conducted. More specifically, solutions of variouscatechin concentrations were provided using a catechin formulation(Sunphenon, a product of Taiyo Kagaku Co., Ltd.) derived from a teaextract. RebD was blended therein to prepare sample beverages and thebeverages were filled into containers. The catechin formulation used isderived from an extract of tea (Camellia sinensis) and the percentage ofthe total amount of gallocatechin gallate and epigallocatechin gallaterelative to the content of catechin compound(s) is approximately 60%.

Subsequently, a sensuality evaluation test for “masking effect oncontinuity of sweetness” and “preferable sweetness as beverage” byexpert panels was conducted by tasting of sample beverages. Thesensuality evaluation was conducted in 2 grades by the followingstandard. For either of the evaluation categories, point 2 indicates asufficient quality.

“Preferable sweetness”: this was evaluated in terms of pleasantsweetness that allows 500 ml of beverage to be drunken without being gottired of (2 points: preferable, 1 point: not so preferable).“Masking effect on continuity of sweetness”: this was evaluated in termsof alleviation of continuity of sweetness remained in mouthcharacteristic of RebD and/or RebM in 500 ml of the beverage (2 points:effective, 1 point: no so effective).

TABLE 1 Sample No. 1 2 3 4 5 6 7 8 9 10 11 Catechin compound(s) (ppm)0.5 10 20 60 60 60 100 100 150 170 500 Reb D (ppm) 100 15 180 180 220400 300 330 600 500 600 Reb D/Catechin compound(s) 200.0 1.5 9.0 3.0 3.76.7 3.0 3.3 4.0 2.9 1.2 Masking effect on continuity of 1 1 2 2 2 2 2 22 2 1 sweetness Preferable sweetness 2 1 2 2 2 2 2 2 1 1 1

The catechin compound(s) content, the RebD content, and the result ofsensuality evaluation of each sample beverage are illustrated inTable 1. As apparent from Table 1, it was possible to sufficientlyexhibit flavors as a sugar-containing beverage, while masking continuityof sweetness caused by stevia by adjusting the catechin compound(s)content and the RebD content within the ranges according to the presentinvention.

Moreover, an effect similar to that found with RebD was confirmed whensample beverages were prepared in the same way as described above exceptthat RebM was used instead of RebD and the catechin content, the RebMcontent, and the weight ratio of the RebM content/the catechin content(M/A) were adjusted to within the ranges according to the presentinvention. The results are illustrated in Table 2.

TABLE 2 Sample No. 12 13 14 15 16 17 Catechin compound(s) (ppm) 0.5 1020 100 150 170 Reb M (ppm) 100 15 180 330 600 500 Reb M/Catechincompound(s) 200.0 1.5 9.0 3.3 4.0 2.9 Masking effect on continuity 1 1 22 2 2 of sweetness Preferable sweetness 2 1 2 2 1 1

Furthermore, the difference between the effects of different Rebs wasexamined as follows. First, sample beverages were prepared in the sameway as described above except that RebA was used instead of RebD andRebM. The catechin content and the RebA content of the beverages weremeasured and the weight ratio of the RebA content/the catechin content(C/A) was calculated (Table 3). A sensuality evaluation test wasconducted according to the method described above. The results areillustrated in Table 3. It was revealed that the effect was inferiorwith RebA.

TABLE 3 18 Catechin compound(s) (ppm) (A) 100 RebA (ppm) (C) 330 C/A 3.3Masking effect on continuity of sweetness 1 Preferable sweetness 2

1. A beverage comprising catechin compound(s) and RebD and/or RebM,wherein a content (A) of the catechin compound(s) is 1 to 166 ppm, atotal content (B) of the RebD and/or RebM is 20 to 500 ppm, and B/A is2.9 or more.
 2. The beverage according to claim 1, wherein the catechincompound(s) are derived from a tea extract.
 3. The beverage according toclaim 2, wherein the tea extract is derived from Camellia sinensis. 4.The beverage according to claim 1, wherein the beverage has calories of20 kcal/100 ml or less.